Nasello Romesco Rustica (Hake fillet with romesco crust and Zucchini)




This dish really shows off the influences that food brings across the Mediterranean by combining favours from Spain into Italian cuisine. Originally inspired by Chef Angela Hartnett's recipe I love the romesco's rustic edge on top of something so delicate.

Ingredients
150g breadcrumbs
50g almonds
2 red peppers (cut in half and cleaned out)
1 clove garlic (chopped)
 4 fillets Hake
1 Aubergine (Zucchini)
3 tablespoons olive oil
salt & pepper for seasoning

Method
Lay the red peppers on a baking tray and season with salt, pepper and drizzle some olive oil, cook in the oven at 100c for 2 hours to dry out, when done leave to cool. (You could skip this step but the texture of the romesco crust would be a little wetter
In a food processer add the peppers, breadcrumbs, almonds and garlic and blend together. set romesco crust aside ready for use.

In a pan on a high heat add a little olive oil and season the hake fillets with a little salt, fry skin side down for 3 minutes until skin is crisp and golden, turn over the hake and cook for a further 2 minutes. Transfer to a baking tray if not using an oven proof pan and add the romesco crust on top. Cut the aubergine into slices and add to the baking tray/pan and cook on 220c for 4-5 minutes until a knife passes through the flesh of the fish with no resistance. Plate as pictured (above) and pour over some of the remaining juices from cooking.





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